Recipe Instructions

Marinating the meat and asparagus

Season the lamb cutlets with rosemary, thyme and garlic cloves. Rub these herbs all over the lamb before drizzling it with some rapeseed oil. Let it sit for about 15 minutes so the meat can soak up all the flavors. Also toss the asparagus in rapeseed oil and salt.

Boiling the potatoes

Pour some water in a pot and let it boil. Add the new potatoes and boil them until tender. This should take around 10 minutes or so. Drain before tossing with salt and rapeseed oil.

Sauteing the potatoes and asparagus

Put a griddle pan over high heat. Once hot, add the boiled new potatoes and seasoned asparagus and cook for about three minutes or until they have charred nicely. Once this has been accomplished, turn off heat and set aside.

Cooking the spinach and broccoli

Pour enough rapeseed oil in a pan and sauté the shallots until soft. Add the wild garlic, nettles and spinach and season with salt. Pour a splash of water and let it cook for two minutes before adding the broccoli florets.

Once cooked, pour the lamb stock in, then the cream. Stir. Cook it for about three minutes or until the sauce has thickened or reduced by half its original volume. Turn off heat and stir in the butter.

Griddling the lamb

Heat the griddle pan and put in the lamb cutlets. Griddle them until both sides have taken a golden brown color. This should take between two to four minutes.

Arranging the dish

Arrange the potatoes and asparagus on serving plates. Put the lamb cutlets on top of the veggies. Top off the meat with the cooked spinach and broccoli and drizzle with more rapeseed oil before serving.